The family magazine. In two parts. Part I. Containing useful directions on all the branches of house-keeping ... Part II. Containing a compendious body of physick.

Date:: 1747

Credit: The family magazine. In two parts. Part I. Containing useful directions on all the branches of house-keeping ... Part II. Containing a compendious body of physick. Source: Wellcome Collection.

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$glaz'd pot; prefs it down clofe, and cover it about an inch thkk with clarified burter. To pot Pigeons. ^jpRUSS them and feafon them with favoury fpice ; put them in a pot, cover th^m with butter, and bake them; then take them out, and let them drain; when they are cold, cover them with clarified butter. In the fame manner you may pot fifh, always boning them when they are baked. To make Forc'd meat. 'J'AKE a pound of veal, thyme, parfley, a little bit of onion, a pound of beef fuet, chop it fmall, grate the iniide of three Rolls, put ail together, foup, pepper, fait, and nutmeg; feaion this to your tafte; put in as many eggs as will make it of a right ftiffnefs; then roil them in balls. To jugg Hares. /^UT them to pieces, half lard them, feafon them; then take an earthen jugg with a large mouth, and put in the Hare,s with a faggot of Iweet herbs, and two onions fluck with cloves; cover it clofe down, and boil it in water three hours; then take it out, and ferve them up. To roafl a Hare. T ARD it with bacon, and make JL'/ a pudden of grated bread; the heart and liver parboil'd and chopt fmall with beef fuet and fweet herbs; mix with marrow, cream, fpice and eggs, and few it in the belly of the i-hre; roaft it, and ferve it up with butter drawn with cream, gravy, or claret. Chickens forced with Oyfiers. T ARD and trufs them; make a forcing of oyfiers, fweet herbs, parfley, truffles, mulhrooms and onions; chop them together, and fcalbn it; mix it with a piece of butter, and the yolk of an egg; tie the Chickens at both ends, and roaft them ; then make a ragou, and gar- nifh with lemon. A Bisk of Pigeons. 'pAICE Pigeons, wadi them clean, and parboil them ; put them into ftrong broth, and flew them; make for them a ragou with gravy, arti¬ choke bottoms, and onions; fea-. fon them with favoury fealonings, the juice of lemons, and lemons diced, bacon cut as for lard, mufh- rooms, truffles and morels; pour the broth into a difh with carved and dried fippets; then place the P geons, and pour on the ragou. Garnifh with lcaided parfley, beet¬ roots, and lemons. A brown Fricaffy of Rabbets. Y™uft fry the Rabbets brown,' have fome gravy, an onion, thyme, parfley tied together; (lew the Rabbet in it; feafon it, and thicken it with brown thickning; you may put morels, mufhrooms, forc'd •meat-balls and lemon. A ■white Fricaffy of the fame. CUT them in pices, and wafh away the blood, and fry them on a flow fire; then put them into a toffing-pan with a little ftrong broth; feafon and- tofs them up with mufhrooms and oyfiers; when aln\ofi enough, put to them a pint of cream, and thicken with a piece of butter roll’d in flour. To make a white Fricajfy. ,yyrHEN your Rabbets are tender, take halt a pint of cream, the yolks of five eggs, beat them to¬ gether, put in two or three ounces of butter into the cream; you muff have bat little liquor in your Rab¬ bets; then tofs in your cream and eggs, and keep them toiling up D over$